This classic afternoon cake is an all-time favourite and enjoyed with a nice hot cup of tea!
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin with nonstick baking paper. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one by one, beating in well. Add the vanilla, and zest and juice of 1 lemon. Fold in the self-raising flour and almonds until well mixed.
Pour into the tin and bake for 55-60 mins. Allow to cool in the tin for 15 mins, then remove and let cool completely. Mix the icing sugar with a little lemon juice to make a thick, pourable icing. Spoon over the cake and sprinkle with the poppy seeds.
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